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Recipes
Rum Sunset
By KDHarmon
In a cocktail shaker, add the rum, tangerine juice, lime juice, mint leaves, and ice
- 1 fluid ounce Nicaraguan rum
- 1 fluid ounce tangerine juice
- 1 fluid ounce lime juice
- 1 tablespoon fresh mint
Orange-Guajillo Chili Pulled Chicken
By KDHarmon
Chilorio, a pulled pork from the Mexican state of Sinaloa, inspired this dish
- 1 1 1-inch ounce guajillo chilies (5 medium), stemmed, seeded and torn into 1-inch pieces
- 1-1/2 1-1/2 1-1/2 cups orange juice
- 5 5 5 large garlic cloves, peeled
- 2 2 2 tablespoons white vinegar
- 2 2 2 teaspoons ground coriander
- 2 2 2 teaspoons honey
- 1 1 1 teaspoon dried oregano
- Kosher salt
- 2 2 2 pounds boneless, skinless chicken, trimmed
Corn and Saffron Polenta
By KDHarmon
•Heat chicken fat in large saucepan over medium-low heat
- •2 tablespoons chicken fat or olive oil
- •1 cup chopped onion
- •5 cups low-salt chicken broth
- •1 1/4 teaspoons coarse kosher salt
- •1/2 teaspoon saffron threads
- •1 cup medum-grain polenta (coarse cornmeal; such as Alpina Savoie)
- •1 1/2 cups frozen corn kernels, thawed
Veal Cutlets with Thyme Butter Sauce
By KDHarmon
Sprinkle veal with salt and pepper
- 24 ounces veal scallops, pounded to 1/8-inch thickness
- 2 cups panko (Japanese breadcrumbs)
- 1/2 cup all purpose flour
- 2 large eggs
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh thyme leaves
- 1/4 cup chopped shallots
- 18 tablespoons (about) chilled butter, cut into tablespoon-size pieces, divided
- 2 tablespoons whipping cream
- 2 teaspoons chopped fresh chives
Chciken and Andouille Gumbo
By KDHarmon
Most recipes for Louisiana gumbo start with a wet roux, a cooked paste of flour and fat that can take an hour or mo...
- 1 cup (5 ounces) all-purpose flour
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 green bell pepper, chopped fine
- 2 celery ribs, chopped fine
- 1 tablespoon minced fresh thyme
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- Salt and pepper
- 4 cups chicken broth, room temperature
- 2 pounds boneless, skinless chicken thighs, trimmed
- 8 ounces andouille sausage, halved and sliced 1/4 inch thick
- 6 scallions, sliced thin
- 1 teaspoon distilled white vinegar
- Hot sauce
Pork and Shrimp Shumai
By KDHarmon
Make the dipping sauce In a small bowl, whisk the soy sauce with the black vinegar and chili-garlic sauce
- Dipping Sauce:
- 1/4 cup soy sauce
- 1/4 cup black vinegar
- 1 teaspoon Chinese chili-garlic sauce
- Shumai:
- 12 ounces ground pork
- 6 ounces raw medium shrimp—shelled, deveined and finely chopped
- 4 scallions, white and light green parts only, minced
- 3 tablespoon minced peeled fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons Shaoxing wine or dry sherry
- 3/4 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 package round dumpling wrappers, thawed if frozen
- Napa cabbage leaves, for steaming
Vinaigrette de Michel
By KDHarmon
In wooden bowl, pour vinegar first, then add pepper, mustard and Worcestershire sauce
- Olive oil
- Red wine vinegar
- Salt
- Pepper
- 2 tsp Dijon Mustard
- Fresh garlic, chopped
- parsley
- 1/2 tsp Worcestershire Sauce
Wild Rice Stuffing with Pine Nuts
By KDHarmon
•Heat oil in large pot over medium-high heat
- •1/4 cup olive oil
- •1 1/2 teaspoons ground cumin
- •1 large onion, chopped (about 2 1/2 cups)
- •6 large garlic cloves, minced
- •1 tablespoon tomato paste
- •2 tablespoons chopped fresh thyme
- •1 1/4 teaspoons freshly ground black pepper
- •1 1/4 teaspoons coarse kosher salt
- •1/2 teaspoon dried mint
- •1 cup wild rice
- •2 3/4 cups low-salt chicken broth
- •1 cup long-grain white rice
- •1 1/2 tablespoons fresh lemon juice
- •1/4 cup minced fresh Italian parsley
- •1/3 cup pine nuts, toasted
Sweet Potato Soup with Thai Curry
By KDHarmon
In a large saucepan, heat the coconut oil
- 3 tablespoons organic coconut oil
- 2 onions (1 pound), chopped
- 2 medium green bell peppers, chopped
- 2 tablespoons Thai red curry paste
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 3 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- One 15-ounce can unsweetened coconut milk
- 3 tablespoons fresh lime juice
- Toasted unsweetened coconut and cilantro sprigs, for garnish
Sweet Lime Vinaigrette
By KDHarmon
Vigorously whisk together the mustard, sugar, lime juice and orange juice in a medium bowl, whisking between additi...
- 1 tablespoon dijon mustard
- 1 tablespoon sugar
- 2 tablespoons fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper